| Cuisine: Italian | Type: Casserole | Serves: 6-8 |
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Source:
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Junior Leage of Denver's "Colorado Cache" |
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Attributes:
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Book |
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Comments:
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The Junior Leage of Denver has published a number of cookbooks with excellent recipes over the years. "Colorado Cache" was the first, published in 1978. We still have a worn copy that provides recipes and inspiration. This was another recipe we made ot use up an abundance of eggplants from our garden this year. |
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Serving Suggestions:
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Ingredients:
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12 slices eggplant, 1/2-inch thick, peeled 2 pounds ground beef (we use lean) 3 tbs. olive oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 2 tbs. flour 2 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 tsp. dried oregano 2 cups canned tomato sauce 2 cups grated Mozzarella cheese 1/2 cup freshy grated Parmesan cheese |
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Instructions:
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1. Cook the eggplant slices in boiling salted water until tender, about 5 minutes. Brown meat in 2 tablespoons of the oil, stirring occasionally. Drain. Cook onion and green pepper in remaining oil until the vegetables are wilted. Combine meat and vegetables in the skillet and stir in flour, salt, pepper and oregano. Add tomato sauce and cook until thickened. Arrange half the eggplant slices in a shallow 2-quart buttered baking dish. Spoon over half the meat mixture and half the cheese. Repeat the layers and bake uncovered to 300°F for 30 minutes. |
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Related recipes:
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None |
2025-11-30